|
|
Stir-fried
scallops, snow peas and red bell pepper combined with toasted
sesame seeds and a delicately flavored Chinese sauce that
includes fresh ginger, toasted sesame oil and a touch of
five-spice powder.
(Read the related
blog post.)
 |
|
¼
teaspoon Five-spice
powder
|
| 1
teaspoon toasted
sesame oil |
| 2
tablespoons oyster
sauce |
| 2
tablespoons Chinese
soy sauce |
| 2
tablespoons water |
| 2
tablespoons canola or peanut oil |
| 1
tablespoon sesame seeds |
| 24
scallops—roe removed and patted dry |
| 1
tablespoon finely grated fresh ginger |
| 2
cloves garlic—minced |
| 1
red bell pepper—julienned |
| 20
snow peas (mange tout)—ends trimmed and sliced
in half on a diagonal |
|
1
cup long-grain rice
|
COOK
the rice. MIX together the five-spice powder, sesame oil,
oyster sauce, soy sauce and water in a small bowl. HEAT a
wok or large skillet over a medium heat and toast the sesame
seeds until golden (about 2 minutes). REMOVE and set aside
on a plate, return the wok to the stove, increase the heat
to high and, once hot, add 1 tablespoon of the oil. STIR-FRY
the scallops for 2 minutes then remove and set aside on a
plate. RETURN the wok to the stove and, once heated, add the
remaining tablespoon of oil. ADD the red pepper and stir-fry
for 2 minutes then add the snow peas and stir-fry for another
2 minutes. ADD the garlic and ginger and stir-fry for a minute,
then return the scallops and stir-fry for 30 seconds. STIR
through the sauce mixture and sesame seeds. SERVE with the
rice.
Variations:
Replace the scallops with shrimp or chicken. Serve with
noodles instead of rice.
Tips:
Personally we prefer to remove the roe (the orange part)
from the scallop before cooking but leave it on if you like
the flavor and texture. Although fresh is always best, scallops
freeze well and are really handy to have on hand for a quick
meal.
|
|
